Sometimes, the simplest recipes are the ones that surprise us the most. This Vanilla Cream Roll is a true crowd-pleaser – even my loved ones thought I bought it from a bakery! Its light, spongy texture combined with a rich, creamy vanilla filling makes it a treat worth repeating. Here’s how to make it, step-by-step, along with a few tips for perfect results.
Ingredients for the Sponge Cake (Kora):
- 5 egg yolks
- 50g sugar
- Pinch of salt
- 5 egg whites
- 70g sugar
- 90g all-purpose flour
- 2g baking powder
- 50g oil
- 50g milk
For the Cream Filling (Fil):
- 250g butter (at room temperature)
- 1 can of sweetened condensed milk
- Pinch of salt
- 2-3 teaspoons vanilla extract
Instructions:
1. Prepare the Sponge Cake:
Start by beating the egg yolks with 50g of sugar and a pinch of salt. You want to achieve a fluffy, light yellow mixture, so be sure to beat it until it’s airy and smooth. Set this aside for now.
Next, whip the egg whites. Add sugar in three stages while beating, but be careful not to overwhip. You want to see soft peaks form, but not a dry meringue – when you pull out the whisk, the peaks should bend slightly. Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the foam.
Now, sift together the flour and baking powder, and fold this into the egg mixture gently. Add oil and milk, and then carefully incorporate about 5 tablespoons of the egg mixture back into the milk and oil mixture. The trick here is to maintain the airiness of the batter – this step ensures the sponge will be thick, full, and not hollow.
Prepare your baking pan by lining it with parchment paper. I used a 25x30 cm adjustable pan (ramekin). Pour the batter into the prepared pan and level it out. Gently tap the pan on the counter to release any air bubbles. Bake in a preheated oven at 160°C for 15-20 minutes (depending on your oven). The cake should be golden brown and springy to the touch.
Once baked, remove the sponge from the oven, carefully flip it onto a piece of parchment paper, and peel away the parchment from the bottom of the cake. To make the rolling easier later, carefully score the sponge about 1 inch from the top and bottom edges, creating a clean starting and finishing point for the roll.
2. Prepare the Cream Filling:
For the filling, beat the butter and salt until the mixture becomes light and fluffy. Add the sweetened condensed milk and vanilla extract, and continue beating until the cream is smooth and airy. This filling is rich, creamy, and decadent – it complements the soft sponge perfectly.
3. Assemble the Roll:
Once your sponge is cooled, use a sharp knife to make gentle diagonal cuts along the top and bottom edges, about 1 inch deep. These cuts will make the rolling process much easier and help create a beautiful, tight roll.
Lightly score the surface of the cake with three parallel lines along the middle to guide your rolling. Spread the cream filling evenly across the surface of the sponge, but be careful not to overfill it – leave some cream for the final touch.
Now, carefully roll the sponge using the parchment paper to help guide it. Once rolled, gently squeeze the roll with your hands to ensure it sticks together. Place the seam side down, wrap the roll tightly in parchment paper, and refrigerate for about 1 hour to let it set.
4. Finish with Chocolate Decoration:
While the roll is chilling, prepare the chocolate drizzle. Place a square of chocolate into a freezer bag and submerge it in a cup of hot water. Once the chocolate is melted (which happens quickly), carefully cut a tiny corner of the bag and drizzle the chocolate over the top of the roll in decorative lines.
Put the roll back into the fridge for a few more minutes to let the chocolate set. Once it's firm, your delicious vanilla cream roll is ready to serve!
Tips for Perfecting the Recipe:
- Cream Adjustment: The filling is quite rich, and some might find it a bit strong. I recommend experimenting with the amount of vanilla extract – adding a bit more can enhance the flavor. You could even try adding some white chocolate to the cream for a smoother texture.
- Roll Carefully: The key to a perfect roll is ensuring the sponge cake is soft and pliable. If you score it as instructed, it will roll easily without cracking.
- Chill Time: Don't skip the refrigeration step – it allows the roll to set and makes it easier to slice without the cream oozing out.
This Vanilla Cream Roll is sure to impress anyone who tries it. Whether you serve it for a special occasion or just as a sweet treat with coffee, it's a recipe you’ll want to keep coming back to. Enjoy!
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